The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-12-25
HOMEMADE CANDIES.
EasiIy-Prepared and HeaIthfuI Christmas
Confectionery.

Boston Globe.
The simplest kind OF candy is the so-called
cream candy for which no cooking is necessary
The rule for this cream candy Is to take the
white of one egg, an equal quanty of cold water
Toy measured and sufficient confectioner's sugar
to make paste stiff enough to kread we'll and
to mold without being sticky.
A good way in which to measure the water is
to have two cups of the same shape and size,
putting the egg into and the water into the
other One can then tell very easily when
equal quantities are obtained.
Confectioners sugar, as our readers probably
know is that which is fine as flour. finer even
than what is known as powdered sugar. 1t can
be obtained of any frst-class grocer. and costs
only trife more than the common granulated
sugar Get about three pounds for your first
experiments, as larger quantities are absorbed
in the paste than would be thought possible.
When the foundation paste is mixed, separate
1t into four parts. To one of these add tea
spoonful of strong vanilla extract This will
mosten the paste little. and more sugar must
then be added. When it will knead and work
smoothly take off little bits and roll into small
balls between the palms. Then press half an
English walnut on each side and well into the
paste till it is pressed out little all around tho
nut, and you will have delicious q creamed
walnut as any confectioner can make.
evenly down side with sharp knife. Re-
move the stone, make little oolong roll of the
paste, and press it into the date closing the two
sides down on it firmly. The contrast between
creamy white paste which shows in rift along
the side. Is as pretty as the whole Is tooth
Take some almonds. blanched unblanched.
preferred, and cover with a thin coating of
the paste. Almonds are blanched by pouring
hot water the shelled nuts and letting
them stand till the brown skin will rub of east
ly. Put them in cold water, rub off the skins
and dry between towels Other nuts may be
treated in the same way if liked.
Roll some pieces of rhe paste into small, round
balls. or shape into oblongs. and set one side to
cool before dipping into chocolate.
To another quart of the original mixture add
or IA FIN of AIRY
black coffee. This mixture should be pale
brown in color. and thu addition of the coffee
will mako great deal more sugar necessary.
This coffee cream candy is delicious. and it may
be used with dates. nuts, etc, was that flaw
ored with vanilla, as described above.
To third portion of the paste add the juice of
one orange and If a very strong flavor and color
is desired little of the outside yellow peel (the
darker the betterl may be added. grated very
fine indeed. Treat this as before.
The remaining portion of the paste is delicious
if you sdd to it tablespoonful of the clear
liquid from can of grated preserved pine
apple The clear red syrup from the raspberry
or strawberry preserves might be used instead
if one preferred; or the juice of lemon with q
little OF the grated rind. In fact there is end
may make.
In cracking the waInuts one should stand
them upon end and hit them gently, but
firmly" Even with this treatment, however,
one can never be sure that they will get the nut
out with the two halves perfect; but the
broken broken bits can be made very useful
bits and add some meats from pecans, flberts,
almonds, ETC., if one likes. all being broken or
cut up quite small. Work handful of these
pieces into piece of the cream paste, and when
they are thoroughly well mixed, longer
crumhly, shape with the hands aud a wide, fat
bladed knife into long square bars; these may
be left IN that shape or cut across with sharp |
knife into small squares. and the result is very
NICE Indeed. this in some ways one of the |
most satisfactory varieties of the candy.
Meanwhile, the small balls and oblongs, which |
have been made from each, have become cool
Crate two balls of German chocolate. unsweet- |
sned tbe careful about this last, as it is an i'm
portant point. and put IL to small double boil |
sr, or in bowl set into the top of the tea-ket-
lie. When it has melted nicely, and is thin /
enough, dip the balls, etc. into the mixture, |
lake them oct as soon covered, and place
platter or oiled paper to COOL To dip these |
Use long darning needle, fine skewer, or a
must. of course. be immersed and removed as
quickly as possible, and little care will secure
rood results.
Many of our readers may like to be reminded
It this time of just the way to candy crystal
re fruit and nuts. Boil one cup granulated
ugar and one of boiling water together for half
IN hour. Dip the point of a skewer into the |
yrup and then into cold water If the thread
ormed breaks off brittle the syrup is ready. Do |
lot stir the syrup. and let it boil slowly. not
uriously. When done set the saucepan in boil
ng water to keep 1t from candying. Take the
prepared nuts or fruits on the point of a large |
leedle or fine skewer wooden toothpick) dip
hem into the syrup, and then on dish which |
las been lightly buttered or oiled; or string
hem on athread, and after dipping suspend by
thread When oranges used divide into
ignths and wipe dry. English wanuts
specially nice this way, but Malaga
rapes and many other things.